Whole Beef Tenderloin
The tenderloin is the most expensive cut of beef and contains, arguably, the most tender, succulent meat. If the thought of a perfectly-cooked filet has your mouth watering, imagine the accolades and awe cooking a whole tenderloin will receive! In this recipe, we make the ultimate roast: center-cut whole tenderloin, or Chateaubriand.
Trim: Compared to many other roasts you may see at the market, a whole tenderloin requires a bit more cutting and trimming. But don’t be deterred! We walk you through the entire process in the video below!
To start, orient yourself to the tenderloin – the fatter end is called the “head”, the skinnier end is the “tail”. Begin trimming by removing the silver skin and large sections of fat from the roast from head to tail. Doing this will reveal the “chain” – a long strip of meat that runs down the side of the tenderloin. It’s separated from the center of the loin by lots of fat and tough connective tissue that you don’t want in your roast, so remove it. Finally, cut off the uneven head and tail ends to yield an evenly sized roast.
Season: The first step is to salt, or dry brine, overnight. An overnight brine allows the salt to penetrate deep into the meat, locking in moisture to ensure a juicy final product. If overnight isn’t an option, a few hours is fine. After brining, season with your rub of choice; remember to avoid rubs that contain salt since we added all the salt we need during the brine. Our favorite rub is Mrs. O’Leary’s Cow Crust from amazingribs.com that we turn into a slurry with olive oil to ensure an even coat.
For ultimate flavor, reverse sear the tenderloin staring with a low ‘n slow cook at 225° F. Click here for low & slow/225° F lighting instructions for the Slow ‘N Sear. Slow cooking will help ensure even doneness through the roast and allow for the addition of smoke flavor through the use of wood chunks or chips of your choosing.
Once the grill hits 225° F, place the tenderloin on the indirect side of the grill and insert a leave-in thermometer probe into the thickest part of the meat. When the roast reaches 80° F internal, flip it top to bottom for even cooking.
At the 115° F mark, remove the tenderloin and prepare the grill for the final Cold Grate sear. Add 1/2 chimney of fully lit coals to the Slow ‘N Sear. Replace the cooking grate at the last second and place the meat directly over the coals for one minute. After one minute, spin the grate so a section of “cold” grate is now over the coals and sear the meat on another side. Repeat, searing one minute per side until the meat reaches a final temperature of 130° F for medium rare or your desired final temperature.
Slice and enjoy this delicious feast!
- Prep: trim fat, “head” and “tail” sections to create a center-cut Chateaubriand
- Dry brine overnight for best results
- Apply oil-based wet rub before cooking
- Low & Slow at 225 F
- Finish with Cold Grate sear